Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces
Article first published online: 18 JUL 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 8, pages C859–C865, August 2012
How to Cite
Guardeño, L. M., Hernando, I., Llorca, E., Hernández-Carrión, M. and Quiles, A. (2012), Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces. Journal of Food Science, 77: C859–C865. doi: 10.1111/j.1750-3841.2012.02798.x
- Issue published online: 3 AUG 2012
- Article first published online: 18 JUL 2012
- MS 20120097 Received 1/18/2012, Accepted 5/6/2012.
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